Blueberry Lemon Muffins

 Blueberry Lemon Muffins

2 c. blueberries, fresh or frozen

3 c. flour plus, 1/4 c. if using frozen berries

1 t. baking powder

1 t. salt

1 c. butter crisco

2 c. sugar

3 eggs

1 c. lemon yogurt

1 t. lemon extract

1 t. vanilla

zest of 1 lemon (optional)

1 - 2 T. powdered sugar for sprinkling 

If using frozen blueberries, toss them in a bowl with 1/4 c. flour and set aside.  If using fresh ones skip this step.

In a bowl, combine the flour, baking powder and salt and set aside.

In mixer bowl, cream together the crisco and sugar.  Beat about 1 minute, until fluffy.  

Beat in the eggs one at a time.  Add the yogurt, extracts and lemon zest and mix in.

Slowly add the flour mixture and mix in.

Fold in the blueberries.

Place 24 cupcake papers in muffin pans and spray them with cooking spray.  Fill them with 1 scoop of batter.  Bake at 350 for 35 minutes.  Remove from oven and sprinkle with powdered sugar.  Remove from pans to cool.  

This can also be baked in a bundt pan for a cake.  Bake for 1 hour.  

Made them with chopped up Bing cherries and they were great too!  Gonna try raspberries next.  

Dutch Oven Omelet

 Dutch Oven Omelet
1/4 c. butter
16 eggs  (4 cups)

2/3 c. sour cream

2/3 c. milk

1 1/2 t. salt

1/4 c. green onions, chopped

1-2 c. grated cheese

Melt butter in 12 inch Dutch oven.

Beat together eggs, sour cream, milk and salt. 

Stir in green onions and pour into Dutch oven.  

Place 16 briquettes on the lid and 8 under the bottom.  

Bake for 40 to 50 minutes, until the center is set and the edges are golden brown.  

Top with cheese and return lid until the cheese has melted.

This can be baked in a 9x13 pan at 350 for 40 to 50 minutes.  

Sometimes I add ham and bell peppers.  

Dutch Oven Rolls

Dutch Oven Rolls 
1 1 ⁄3 c. warm water 
2 T. powdered milk
2 T. instant potato flakes
1 egg 
2 T. butter or coconut oil
4 c. bread flour 
1 t. salt
¼ c. sugar
1 T. yeast 
Place ingredients in bread machine pan in the order listed and set DOUGH only setting. When dough is ready shape into 16 rolls and place in 12 inch deep Dutch Oven.  Let rise 20 to 30 minutes.  Bake at 375° for 15 to 20 minutes. If baking with briquettes, place 8 on the bottom and 18 on the lid.  

Dutch Oven Stew

 This was my Mom's recipe.  

DUTCH OVEN STEW 

2-3 lb. stew meat or round steak 

8 carrots, cut up 

3 stalks celery, cut up 

3 sm. onions, chopped fine 

1 bay leaf 

1 tsp. salt

1/2 t. pepper

1/2 t. garlic powder

1 pkg. beef soup mix

32 oz. V8 juice

Simmer meat in one quart water with ½ t. thyme and ½ t. marjoram and ¼ cup onion flakes. Simmer until tender. 

Add all ingredients to dutch oven and cook 45 minutes with briquettes on top and bottom.

Dutch Oven Chicken Dinner

 DUTCH OVEN CHICKEN  (Make as much as you need)  
onions, sliced 
carrots 
potatoes, sliced

Pancake Mix

season salt 

garlic powder 
chicken pieces 

1 can evaporated milk, optional

Make this in a deep dutch oven. Make as much as you want. Place in
dutch oven; A layer of onions, a layer of carrots, & a layer of potatoes.
Place pancake mix, season salt & garlic powder in a bag. Shake chicken
in bag until coated. Layer chicken on top of potatoes. Place lid on dutch
oven. For a 12" dutch oven put 12 briquettes on top & 12 on the bottom.
For a 14" put 15 briquettes on top & bottom. Cook for 1½ hours. Pour
over evaporated milk the last 15 minutes of cooking to make a gravy
if desired. (I add it!)

If making for a crowd.....I have stacked 2 or 3 of these and cook them all at once.  When I check them I put the top one on the bottom of the new stack to rotate them around.  Replenish briquettes as needed, they probably will burn out before this is done. 

Dutch Oven Enchilada Pie

 Dutch Oven Enchilada Pie

1 lb. hamburger 

3 c. grated cheese

small can sliced olives (if desired)

(8-oz.) Tomato Sauce 

(10-oz.) Enchilada Sauce 

10 flour tortillas 

(16-oz.) can refried beans 

sour cream & taco sauce, for serving

Brown hamburger in a skillet and add the tomato & enchilada sauces. Spray a 10" dutch oven and place a small amount of the meat mixture to cover the bottom. Spread a thin layer of refried beans on a flour tortilla and place in the dutch oven. Add a layer of the meat mixture and sprinkle with grated cheese & olives. Repeat layers until all 10 tortillas are layered in the dutch oven. Place lid on dutch oven and cook with briquettes at 350° for 30 minutes until heated through. Cut like a pie thru all layers.

Serve with sour cream & taco sauce.

Note: This recipe can also be layered in a deep casserole dish and cooked in the microwave for 15 minutes.  or Bake in the oven for 30 minutes at 350°. Great for camping or anytime!!

Dutch Oven Hamburger Stroganoff

 A favorite for camping.  Makes a great one dish meal anytime.  I have been modifying this for years.  I have finally come up with a version Steve likes!!

Dutch Oven Hamburger Stroganoff

1 1/2 lbs. hamburger + 1/4 c. water

1-2 t. Lawry's season salt 

1 c. diced onion

3 cloves garlic

1 T. dried parsley

1/4 c. flour

4 c. egg noodles, uncooked

3 T. beef bouillon mix

3 c. water

1 c. sour cream or greek yogurt (more if needed)

2 c. grated cheese

Heat about 30 briquettes.  

Brown hamburger in 10" or 12" dutch oven with 1/4 c. water.  Once it starts to brown add the onion, garlic, season salt and parsley. Once the meat is all browned stir in the flour. Spread the egg noodles over the meat mixture. 

Mix together the bouillon mix and water.  Pour it over the egg noodles.  Put the lid on the dutch oven and place 16 hot briquettes on top of the lid and 8 briquettes around the bottom.  Cook for 30 minutes turning at least once (turn the whole dutch oven 1/4 turn clockwise and then turn the lid 1/4 turn counter clockwise).  After 30 mintues remove the lid and stir.  If the noodles are mostly done, then stir in the sour cream and sprinkle the grated cheese over the top.  Cook 10 more minutes.  Remove from coals and serve.  

If you need to serve more.  Add more noodles and water, until the noodles are mostly covered.  

If you don't want to cook it using briquettes you can put this in the oven at 350.  

Onion Soup Mix

 Onion Soup Mix
1 1/2 c. dried onion
3/4 c. beef bouillon mix

1/4 c. onion powder

2 T. celery seed

2 T. parsley

Pour all ingredients in a quart jar and shake well.  

1/4 c. = 1 packet of onion soup mix

Homemade Beef Bouillon

 This makes 1 pint.

Homemade Beef Bouillon

3/4 c. dry mustard

1/3 c. garlic powder

1/3 c. paprika

3 T. onion powder

3 T. chili powder

1 T. celery seed 

Mix and store in pint jar.  

1 T. bouillon mix to 1 c. water

Crock Pot Sticky Chicken

Crock Pot Sticky Chicken

3- 5  lbs. chicken thighs
salt and pepper, to taste
Sauce:

1/2 c. soy sauce
1/2 c. ketchup
1/2 c. honey
1 T. minced garlic
1 t. ground ginger
2 T. chili sauce
1 t. lime juice

For serving:
4 c. cooked rice
cilantro, for garnish

Place chicken in crock pot and season with salt & pepper..

Mix together the sauce and pour over the chicken.  

Cook on low for 6-8 hours or on high for 3-4 hours.  

Serve over rice and garnish with cilantro.  

If you want to thicken the sauce at serving time:  Mix together some of the sauce with 2 to 4 T. cornstarch or clear jel.  Pour back into the crock pot and stir well,  cook about 10-15 minutes longer.  

Homemade Chicken Bouillon

Most purchased bouillon these days contains MSG and many more additives that I don't want to consume.  So after some research this is my new recipe.  

Homemade Chicken Bouillon

1 c. Nutritional Yeast

1/4 c. sea salt 

1/4 c. onion powder

1/4 c. garlic powder

1/4 c. dried parsley

1 T. sage

2 t. dried thyme

2 t. dried rosemary

2 t. turmeric powder

2 t. white pepper

1 T. celery seed

1 T. dried basil

1 T. dried oregano 

Place all ingredients in a blender or food processor and blend to create a nice powdered bouillon.  

Store in an airtight container.  

To use:  2 t. to 1 c. hot water.  When using in recipes calling for bouillon use 2 t. homemade bouillon in place of 1 t or use according to your taste.   

Ham & Cheese Breakfast Casserole

 My newest creation for our Spring Sturgeon trip since it was too windy to cook outside.

Ham & Cheese Breakfast Casserole

2 c. milk

8 eggs

1 t. salt 

1/2 t. pepper

1 t. dry mustard

8 c. cubed bread (8 slices) 

2 c. diced ham

1 c. diced peppers

1/2 c. diced onion

1 1/2 c. grated cheese

Whisk together: milk, eggs, salt, pepper & mustard.  Set aside.

Spray a 9x13 pan or dutch oven.

Layer in the bread, peppers, onion, ham and  1 c. cheese.

Pour over the egg mixture.

Sprinkle remaining cheese over the top.

Bake at 375 for 40 minutes, until golden brown.  

Dutch oven: 11 briquettes on bottom & 18 to 20 briquettes on top.  

Sugar Cookie Bars

We love sugar cookies but they are time consuming and so much work.....these are fast and easy.   

Karla's Sugar Cookie Bars

2 1/2 c. flour

1/2 t. salt

1 t. baking powder

1/2 c. butter, softened

3/4 c. sugar

1/4 c. powdered sugar

1 t. vanilla

2 eggs

1/4 c. sour cream 

Frosting

1/4 c. butter, softened

3 c. powdered sugar

3 to 5 T. cream or milk (as needed, for desired consistency

1/4 t. salt

1 t. vanilla

1/4 t. butter extract

1-2 drops pink food coloring (opt.)

Sift together dry ingredients and set aside.

Cream together:  butter and sugars.  Mixing about 3 minutes.

Add vanilla, eggs & sour cream and mix until combined.

Add sifted dry ingredients and mix just until combined.  

Spread into a sprayed 9x13 glass baking dish.

Bake at 350 for 20 minutes, until lightly browned.    Don't over bake.  

Cool completely, about 30 minutes.

Make frosting by combining all ingredients in mixer bowl and beat until smooth and fluffy.

Spread frosting over cooled bars.  For a decorative touch sprinkle with sprinkles (opt.).  

Cut and Serve.  

Instant Pot Cheesy Hamburger and Potato Soup

Today was cold and rainy and we have lots of hamburger and potatoes, so I came up with this.  

Instant Pot Cheesy Hamburger and Potato Soup

1 lb. hamburger

1 c. chopped onion

4 cloves of minced garlic

4 c. water

1 T. beef bouillon

4 c. diced potatoes

1 t. paprika

1 t. parsley

1 t. salt

1/2 t. pepper

1 1/2 c. grated cheddar cheese

1 c. cream or milk

1 T. cornstarch or regular clear jel

1 T. water

Brown hamburger on saute, add in onion and garlic.  Add water, bouillon, potatoes, and seasonings.

Cook for 5 minutes at high pressure and 5 minutes natural release.  

Return to saute mode.  Stir in the cheese until melted.  Stir in the milk.  Stir together the cornstarch and water and add to the soup.  Cook until thickened, about 3 to 5 minutes.  Serve.  

Mayo

 With the huge increase in the cost of  Mayo.....I have decided to give homemade Mayo a try.  I simply cannot pay ten dollars for a jar of Mayo!!!

Mayo

1 egg

1 c. avocado oil

2 t. lemon juice

1/2 t. salt

1/2 t. mustard

Place ingredients in a wide mouth jar.  Blend with an immersion blender until thick and turns to mayo.  Chill.

To make it longer lasting add fermentation.  2 T. Plain yogurt and let sit out for 12 to 24 hours.  

Instant Pot Potatoes and Carrots

 Yesterday was Dale's birthday and we got together for lunch.  I made these and wanted to keep track of my recipe for future reference.  

Instant Pot Potatoes and Carrots 

2-3 T. olive oil

1 onion cut in chunks

1 1/2 lbs. mini carrots

4 cloves of garlic

10 yukon gold potatoes, cut in 1 inch chunks

2 c. water or broth 

1/2 c. fresh chives and parsley, finely chopped

4 T. butter

salt and pepper

Place oil in instant pot on saute and add the onions.  When the onions are carmelized add the carrots and garlic.  Saute a few more minutes and turn off.  Add the potatoes, water and fresh herbs.  Cook on High for 5 minutes.  Natural release for 5 minutes and then quick release remaining pressure.  Drain most of the liquid off.  Top with butter and salt and pepper.   Serve. 

Salisbury Steak

My version of Salisbury Steak.  

Salisbury Steak in the Air Fryer

1 lb ground beef

1/2 c. bread crumbs

1 egg

1/2 c. diced onion 

1 t. salt

1/2 t. pepper

1 tsp granulated garlic

1/2 t. dried oregano

1 T. Worcestershire sauce

1 t. mustard

1 T. ketchup

1/4 cup barbecue sauce (1T. per pattie)  or to taste

Preheat air fryer to 325 for 5 minutes.

In a bowl, combine the ground beef, bread crumbs, egg, onion, salt, granulated garlic, oregano, ketchup,  mustard, Worcestershire sauce. Mix well.

Form the ground beef mixture into 4 large oval shaped patties.

Place patties inside of the air fryer and cook at 325  for 8 minutes.

Open the air fryer and brush the steaks with barbecue sauce on all sides. Cook for an additional  5-7 minutes or until fully cooked to 160 degrees.

Serve over mashed potatoes or with some veggies on the side.

Notes:

Can serve with brown gravy if you don’t like it with bbq sauce.

There is no need to flip the steak patties during air fryer cooking.

Peach Hot Pepper Jelly

This recipe came from the Sure Jell Pectin website.  

 Peach Hot Pepper Jelly

2 c. finely chopped peeled peaches (about 1 1/2 lbs.)

1 c. finely chopped red pepper (about 1 large red pepper)

1 c. finely chopped jalapeno peppers (about 10 peppers)

1 c. apple cider vinegar

1 pkg. Sure Jell Fruit Pectin

1/2 t. butter or margarine

5 c. sugar, measured into a separate bowl and set aside.  

Place peaches and peppers in 8 qt. saucepan.  Add vinegar.  Stir in pectin.  Add butter to reduce foaming. Bring to a full rolling boil on high heat, stirring constantly.  

Stir in sugar.  Return mixture to a full boil and boil for 1 minute, stirring constantly.

Skim off any foam with a spoon.  

Immediately ladle into prepared jars, leaving 1/4 inch headspace.  Wipe jar rims and cover with 2 piece lids.  Place filled jars in a water bath canner on a rack.  Cover with water 1 to 2 inches above the tops of the jars.  Cover canner and bring to a gentle boil.  Process for 10 minutes.  (Check to see if you need more time for your altitude.) 

Remove jars and place on a towel to cool.  Check seals and label jars for storage.  

Best of 2024

 A few favorites from 2024!!  

Back in the old days, Lori Stiles and I would get together and make candy.  This recipe was from a Charlie Brown cookbook and it was called "Lucy's Lemon Lollipops".  Below is a picture of how we made them before the days of sucker molds.  The twins asked me if I could make some hard candy for Christmas this year.  So, I did some experimenting to come up with a microwave version so I didn't have to stand at the stove stirring for 20 to 30 minutes.  Here it is.....

Hard Candy

Mix together in a microwaveable 8 c. measuring bowl:

1/2 c. corn syrup

1 c. sugar 

Cover with plastic wrap microwave for 3 minutes on High.  Remove plastic wrap carefully.  

Stir quickly and cover with a new sheet of plastic wrap and microwave for 2 more minutes.  

Carefully remove the plastic wrap and stir in:

1/2 to 1 t. flavoring (lemon, orange, root beer extract)  If using flavored oil it only takes a small amount.

Pour into sprayed molds or onto a sprayed cookie sheet.  

Let cool about 20 minutes and then remove from molds or break into pieces.  

Hints:

Have all your supplies ready before your start.

A sprayed wooden spoon works best for stirring.

I like to shake the candy pieces in a baggie with 1 to 2 T. powdered sugar. Shake off excess.  This keeps it from sticking together.  

Microwave cooking times may vary due to the wattage of your microwave (mine is 1000 watts).  

This recipe became our summer favorite!!  We even liked the leftovers, cold straight out of the refrigerator.  Great on a hot summer day.  

Taco Pasta Salad

16 oz. cooked pasta (I used Penne, and cooked it for 2 minutes, 5 minutes NR in the instant pot)

1 lb. hamburger

1/3 c. water

2 T. taco seasoning

1 c. diced tomatoes

1/2 c. diced red onion (or green onions)

1/2 head lettuce, chopped  **

15 oz. corn, drained

15 oz. black beans, drained and rinsed)

1 1/2 c. crushed Nacho Cheese Doritos

16 oz. French Dressing 

Cook pasta and rinse with cold water.  Set aside.

Brown hamburger and then add water and taco seasoning and simmer for a few minutes. Set aside to cool.

Chop the tomatoes, onions and lettuce into a large mixing bowl.  Stir in the cooled pasta and hamburger.  Add the corn and black beans, doritos and french dressing.  Serve immediately or chill until serving time.  

Top with fresh cilantro at serving time.  

** With time I decided to leave the lettuce out entirely.  It goes mushy when leftover and this recipe makes a big salad and we like it leftover.  

My Sister, Janet sent me this recipe to make for our sibling reunion to celebrate Dad's 100th birthday.  It has become a big favorite.  I have made all the Jello flavors and they are all good!!!   

Lime Blender Salad

1 - 6 oz. Lime Jello

1/4 c. sugar

2 c. boiling water

8 oz. cream cheese

2 c. ice cubes

Pour Jello and sugar into blender, add boiling water and blend for 1-2 minutes.  Add cream cheese and blend until all flecks of cream cheese disappear.  Add ice cubes and blend until completely melted.  Pour into a bowl or individual serving dishes.  Chill for at least 1 hour.  

I have been working on this recipe for some time now.  I finally have it perfected! 

Strawberry Bundt Cake

1 Strawberry Cake Mix

1 3.4 oz. vanilla instant Pudding

1/2 c . strawberry jam (homemade freezer jam)

4 eggs

1 c. water

1 c. oil 

Place all ingredients in the mixer bowl and beat for 2 minutes.  Pour into sprayed bundt pan.  

Bake at 350 for 45 minutes for regular sized cake or 35 minutes for smaller sized cakes or 25 minutes for minis.  Cool in pan for 15 minutes, run a knife around the edges and dump out onto cake stand or plate.  Drizzle with strawberry glaze.  

Strawberry Glaze

1 1/2 to 2 c. powdered sugar

3 T. strawberry jam

2 T.  milk (more as needed for desired consistency)

Stir together and drizzle over cake.  

Instant Pot Chicken and Rice Soup

 We like soup in the winter.  I needed something new.  This is what I came up with.

Instant Pot Chicken and Rice Soup

1 T. oil

1 c. chopped onion

2 c. carrots, cut in thick circles 

2 c. diced celery

3 cloves garlic or 1 1/2 t. granulated garlic

1 1/2 t. Italian seasoning

1 T. parsley 

1 1/2 T. chicken bouillon

5 to 6 c. water

1/2 t. salt

1/2 t. pepper

1 lb. boneless skinless chicken

3/4 c. white or brown rice, uncooked

Set instant pot to Saute and add:  oil, onion carrots, celery, and garlic. Saute for 3 to 4 minutes.

Add the remaining ingredients, except for the chicken and rice.  Stir well. 

Add the chicken and rice.  

Cook on High for 12 minutes.

Natural release for 10 minutes.  Then quick release.

Remove the chicken and dice or shred and add it back to the soup.  

Caramel Puff Corn

 My friend Linda Murray makes this and shares it often.  Katie makes a version of it that is really gooey and delicious.  If you don't want to get your hands sticky this version is for you.  

Caramel Puff Corn

20 c. puff corn

1 1/2 c. brown sugar

1 c. butter

1/2 c. light corn syrup

1 t. salt

1 T. vanilla

1 t. baking soda

Preheat oven to 200.

Place puff corn in a large roasting pan.  

Combine brown sugar, butter, corn syrup and salt into a 3 qt. saucepan.  Cook of medium heat, stirring occasionally for 8 to 10 minutes or until it comes to a full boil.  Continue to cook stirring occasionally for 5 minutes.  

Remove from heat and stir in vanilla and baking soda.  

Carefully pour over the puff corn.  Stir well and bake for 1 hour, stirring every 15 minutes.

Immediately pour out onto waxed paper.  Cool completely.  Break into bite-sized pieces.  Store in covered container.  

Hard Candy

Back in the old days,Lori Stiles and I would get together and make candy.  This recipe was from a Charlie Brown cookbook and it was called "Lucy's Lemon Lollipops".  Below is a picture of how we made them before the days of sucker molds.  The twins asked me if I could make some hard candy for Christmas this year.  So, I did some experimenting to come up with a microwave version so I didn't have to stand at the stove stirring for 20 to 30 minutes.  Here it is.....

Hard Candy

Mix together in a microwaveable 8 c. measuring bowl:

1/2 c. corn syrup

1 c. sugar 

Cover with plastic wrap microwave for 3 minutes on High.  Remove plastic wrap carefully.  

Stir quickly and cover with a new sheet of plastic wrap and microwave for 2 more minutes.  

Carefully remove the plastic wrap and stir in:

1/2 to 1 t. flavoring (lemon, orange, root beer extract)  If using flavored oil it only takes a small amount.

Pour into sprayed molds or onto a sprayed cookie sheet.  

Let cool and about 20 minutes and then remove from molds or break into pieces.  

Hints:

Have all your supplies ready before your start.

A sprayed wooden spoon works best for stirring.

I like to shake the candy pieces in a baggie with 1 to 2 T. powdered sugar. Shake off excess.  This keeps it from sticking together.  

Microwave cooking times may vary due to the wattage of your microwave (mine is 1000 watts).  

Taco Pasta Salad

Well it is garden club time again and so I needed to come up with a new recipe using tomatoes.  I tried this out last week and Steve says it is a keeper.  We even liked the leftovers, cold straight out of the refrigerator.  Great on these hot summer days.  

Taco Pasta Salad

16 oz. cooked pasta (I used Penne, and cooked it for 2 minutes, 5 minutes NR in the instant pot)

1 lb. hamburger

1/3 c. water

2 T. taco seasoning

1 c. diced tomatoes

1/2 c. diced red onion (or green onions)

1/2 head lettuce, chopped  **

15 oz. corn, drained

15 oz. black beans, drained and rinsed)

1 1/2 c. crushed Nacho Cheese Doritos

16 oz. French Dressing 

Cook pasta and rinse with cold water.  Set aside.

Brown hamburger and then add water and taco seasoning and simmer for a few minutes. Set aside to cool.

Chop the tomatoes, onions and lettuce into a large mixing bowl.  Stir in the cooled pasta and hamburger.  Add the corn and black beans, doritos and french dressing.  Serve immediately or chill until serving time.  

Top with fresh cilantro at serving time.  

** With time I decided to leave the lettuce out entirely.  It goes mushy when leftover and this recipe makes a big salad and we like it leftover.  

Cream Cheese Ice Cream

 Justin makes this every year for the 4th of July!  I made it this year too!!  I adjusted the recipe to make 1 gallon.  His version took 5 batches for 2 gallon of ice cream.  

Cream Cheese Ice Cream

4 c. cream

3 1/2 c. milk

3 1/4 c powdered sugar

5 eggs

16 to 20 oz. cream cheese

2 T. vanilla

 

Whisk together the first 4 ingredients in large heavy saucepan.  Cook over medium heat, while stirring for 10 minutes or until mixture thickens slightly.  Remove from heat and whisk in cream cheese and vanilla.  Cool and pour into ice cream tin.  Chill mixture for 8 to 24 hours.  Freeze according to ice cream maker directions.  Transfer ice cream to a sealed container and chill for 4 hours before serving. 

Blackberry Ice Cream

 This is my version of Blackberry Ice Cream.  There are so many blackberries out there and I needed another use for them!!  

Blackberry Ice Cream
10 to 12 c. blackberries (pureed and strained = 4 c. puree)

1 to 1 1/2 c. sugar (depending on how sweet your berries are)

1 T. lemon juice

1 T. vanilla

1/4 to 1/2 t. cinnamon

5 to 6 c. cream (only fill to fill line)

Place all ingredients in 1 gallon ice cream maker. Chill for 2 hours if possible.  Freeze according to ice cream maker directions.  Transfer ice cream to a sealed container and chill for 4 hours before serving. 

Easter Bunny Cheeseball

I saw a ready made bunny shaped cheeseball and decided I could come up with something to mimic it.  My normal recipe is very orange and I wanted my bunny to be white.  This is what I did, it was a nice change and everyone liked it.  

Easter Bunny Cheeseball

16 oz. cream cheese

2 c. grated mozzarella cheese (1 1/2 c. for cheeseball and 1/2 c. to sprinkle over the bunny)

1/4 c. ranch dressing mix

2 T. fresh chives, snipped

1 t. granulated garlic

1/4 c. sour cream 

slice of cheese cut in the shape of ears (I used cheddar)

dill pickle or olives cut for the eyes ( I used pickles)

Mix together in mixer, first 6 ingredients.  Form onto platter, 2 balls, one for the head and a bigger one for the body.  I used my biggest cookie scoop, 1 scoop for the head and 3 scoops for the body.

Sprinkle bunny with the remaining mozzarella cheese.  Add the ears and eyes.  Cover and chill until serving time.

Add crackers, and veggies at serving time.  Next time I will put the bunny on a bed of lettuce with veggies and keep the crackers separate.  

Lime Blender Salad

 Janet sent me this recipe to make for our sibling reunion to celebrate Dad's 100th birthday next week.  

Lime Blender Salad

1 - 6 oz. Lime Jello

1/4 c. sugar

2 c. boiling water

8 oz. cream cheese

2 c. ice cubes

Pour Jello and sugar into blender, add boiling water and blend for 1-2 minutes.  Add cream cheese and blend until all flecks of cream cheese disappear.  Add ice cubes and blend until completely melted.  Pour into a bowl or individual serving dishes.  Chill for at least 1 hour.  

Strawberry Bundt Cake

 I have been working on this recipe for some time now.  I finally have it perfected and I love it.  Parker wanted pink cake for her birthday.  This one fit the bill.  She ate 3 pieces....I think she loves it too!!

Strawberry Bundt Cake

1 Strawberry Cake Mix

1 3.4 oz. vanilla instant Pudding

1/2 c . strawberry jam (homemade freezer jam)

4 eggs

1 c. water

1 c. oil 

Place all ingredients in the mixer bowl and beat for 2 minutes.  Pour into sprayed bundt pan.  

Bake at 350 for 45 minutes for regular sized cake or 35 minutes for smaller sized cakes or 25 minutes for minis.  Cool in pan for 15 minutes, run a knife around the edges and dump out onto cake stand or plate.  Drizzle with strawberry glaze.  

Strawberry Glaze

1 1/2 to 2 c. powdered sugar

3 T. strawberry jam

2 T.  milk (more as needed for desired consistency)

Stir together and drizzle over cake.  

March Madness Birthdays......Connor (Mar. 16), Brody (Mar. 20), Tanner (Mar. 20), Lacey (Mar. 22), Parker (Mar. 29) & Seth (Apr.3)

Apple Surprise Muffins

 The Heart Tea 2024 is coming up on Saturday.  I got a little creative and made my own original muffin recipe.  I made 50 of these and 50 Double Chocolate Z Muffins.  

Apple Surprise Muffins     Makes 48 to 55 medium sized muffins 

1 Spice cake mix

1 1/3 c. flour

2 t. baking powder

2 t. cinnamon

1 1/3 c. water

4 eggs, beaten

1 qt. apple pie filling 

Topping:

1/4 c. flour

1/2 c. old fashioned oats

1/2 c. brown sugar

1/2 t. cinnamon

1/8 t. salt

1/4 c. butter, softened

1/4 c. sliced almonds    

Mix together ½ cake mix, water, flour and baking powder.  Beat in the eggs until well blended.  Drop a medium scoop of  batter into 48 lined muffin cups (I used 3 /12 inch paper liners for a medium sized muffin.  Drop a small scoop of pie mix on top of the batter. 

Place all topping ingredients in mini food processor.  Mix well.  Then sprinkle over the pie filling on the top of each muffin.  

Bake at 350 for 18 to 20 minutes for medium sized muffins.  

For regular sized muffins bake 22 to 25 minutes.  

Best of 2023

 Best of 2023---Before January 2024 ends!!!

Buttermilk Brownies

2 c. flour

2 c. sugar

1/2 c. butter

1/2 c. shortening

1 c. water

1/4 c. cocoa

1/2 c. buttermilk or 1/2 c. milk with 2 t. vinegar or lemon juice (Let sit 5 minutes) 

2 eggs

1 t. baking soda

1 t. vanilla

In mixing bowl combine the flour and sugar and set aside.

Combine in a saucepan, butter, shortening, water and cocoa.  Stir and heat to boiling.  Pour over the dry flour and sugar mixture and stir.  Add the buttermilk, eggs, baking soda and vanilla.  Stir or beat well.  

Pour into a greased cookie sheet (18x11inches).  Bake at 400 for 15 to 18 minutes.  

Frost with Chocolate Frosting while slightly warm. 

Easy Chocolate Frosting

6 T. butter

1/2 c. chocolate chips

1/4 c. milk

2 c. powdered sugar

Combine butter, chocolate chips and milk in a bowl. Microwave for 40 to 60 seconds. Beat in powdered sugar.  Spread frosting over warm brownies. Let cool to set.

I used to have a great stroganoff recipe that hasn't resurfaced since our fire.  I wanted an Instant Pot version so I tried to remember what was in my old favorite recipe and came up with this.....

Instant Pot Beef Stroganoff

1/2 c. water

1 lb. hamburger

1 c. diced onion

2 t. granulated garlic or 2 minced garlic cloves

2 t. season salt

1/2 t. pepper

10.5 oz. cream of mushroom soup

4 to 6 c. beef broth or water

1 T. worchestershire sauce

1 T. beef bouillon

1 T. parsley flakes

6 to 8 c. egg noodles

1 1/2 to 2 c. sour cream 

Press Saute and add 1/2 c. water and hamburger and cooked until browned.  

Add onion, garlic and seasonings and saute a few minutes more.  

Add soup, broth, worchestershire sauce, bouillon, parsley and noodles.  Make sure all the noodles are covered with liquid, if they aren't add some more.  

Press cancel to turn off Saute and then press manual and set for 4 minutes.  Do a quick release.  Stir in the sour cream and serve.  If it is too liquidy, return to saute for a few minutes until it thickens up. 

I combined a few recipes and came up with this recipe at Brody's request.  

Oreo Pizza

Cookie layer

1/2 c. butter, softened

1/2 c. brown sugar

1/4 c. sugar

2 eggs

1 t. vanilla

1 1/4 c. flour

1/2 t. baking soda

1/2 t. salt

1 c. mini semi-sweet chocolate chips

Beat together butter, brown sugar and sugar.  

Beat in eggs and vanilla.

Beat in the dry ingredients.  

Stir in the chocolate chips.

Press onto a sprayed pizza pan.  Bake at 350 for 10 to 12  minutes.  Cool.

Cream Cheese Frosting 

1/4 c. butter, softened

4 oz. cream cheese, softened

1 to 2 c. powdered sugar

2 T. water 

1 t. vanilla

1/4 t. salt

12 to 15 Oreo Cookies, crushed

Beat together all the ingredients except the crushed cookies.  Add more water or powdered sugar as needed for desired consistency.  Spread over cooled cookie layer.  Sprinkle with crushed Oreo Cookies.  Add a few broken pieces of Oreo Cookies if desired for contrast.  

Cheddar Potato Chowder

 One of my favorite recipes I served at AP Camp and YW Zion's Camp.  The kids loved it!!  Only this is a family sized version.  

Cheddar Potato Chowder     (10 servings)

Place in a large stockpot and boil until tender: DO NOT DRAIN OFF THE LIQUID:

4 c. water

4 c. diced potatoes

2 c. diced carrots

1 c. diced celery

1/2 c. diced onion

2 t. salt

1 t. pepper

1 t. granulated garlic

In a medium sauce pan, heat until thickened:

1/2 c. flour

4 c. milk

Stir often and once thickened add:

4 c. grated cheddar cheese

2 c. diced ham (OPTIONAL) 

Pour over the vegetable mixture.  Season to taste with more salt, pepper, garlic and 1 T. parsley.  Stir and serve.  

Pull Apart Pizza

 I adapted this recipe from a ready made dough recipe.

Pull Apart Pizza 

Pizza Dough in the bread machine

1 1/2 c. warm  water

3 T. oil

4 c. bread flour

1 1/3 t. sugar

1 1/3 t. salt

1 T. + 1 t. yeast

Optional but I like to add:

1 t. granulated garlic 

1/2 t. granulated onion

2 t. Italian Seasoning

Place ingredients in bread machine in the order listed.  Push the dough button.  This makes 2 pounds of dough.  Once dough is ready roll out to 1 inch thickness and cut dough into 1 inch cubes.  Set aside.

Mix together in a large mixing bowl.  

1/2 c. melted butter

1 t. granulated garlic

1 T. oregano

1 c. chopped Canadian bacon or pepperoni or both

1 1/2 c. Mozzarella cheese

Stir well and then add in the 1 inch dough pieces.  Stir and dump into 2 sprayed spring form pans.  Hollow out the center and place a ramekin upside down in the center.  Bake at 425 for 20 minutes.  Remove spring form pan.  Fill ramekin with either marinara sauce or ranch dressing for dipping.  Serve hot.  Enough dough to fill 2 spring form pans.  (well sprayed bundt pans work too)

If you don't want to make pull apart pizza this is my favorite pizza dough for pizza too.  This makes 2 large pizzas on my round baking stones.  Bake at 425 for 7 minutes.  Add sauce and topping and bake 10 to 12 minutes more.  

If you want a smaller amount of dough.

1 1/8 c. warm water

2 T. oil

3 c. bread flour

1 t. sugar

1 t. salt

1 T. yeast

Optional:

1 t. granulated garlic

1/2 t. granulated onion

1 t. Italian Seasoning

Makes 2 medium pizzas.  Pat out onto pans and bake at 425 for 7 minutes. 

Add Sauce and toppings of choice

Bake 10 to 12 minutes more.  

Kasey's Chili

 Kasey's version of Gramps's Chili.  

Kasey's Chili

Place in instant pot:

3 c. dried pinto beans

4 c. water

1 c. diced onion

Cook on high pressure for 60 minutes.  

Rinse beans well.  Add to the meat sauce.

While the beans cook.  Make the meat sauce.  

In a large stock pot, brown.

1 lb. Hamburger

Add:

12 oz. tomato puree

chili brick

2 qt. water (add more as needed)

4 t. beef bouillon

2 T. chili powder

1 T. cumin

1/2 t. cayenne pepper

2 T. garlic powder

Simmer, until beans are cooked and rinsed.  

Stir in the beans and then add:

1 T. salt (*don't add sooner as this stops the cooking of the beans)

2 t. pepper

1 T. Dan-O's Seasoning

1 cube butter

Stir and serve.  

Apple Cider Syrup and Waffles

 I want to try this recipe that came with my mini waffle maker.  Putting it here for safe keeping.

Apple Cider Syrup

1/2 c. sugar

1 T. cornstarch

1 t. cinnamon

1 c. apple cider

1 t. lemon juice

2 T. butter

Stir together in a saucepan, sugar, cornstarch and cinnamon. 

Stir in the apple cider and lemon juice. 

Cook over medium heat until mixture boils, continue to cook until the syrup thickens.

Remove from heat and stir in the butter.  Best served warm!!  

Cinnamon Waffles

2 c. flour

1/4 c. sugar

1/2 c. brown sugar

1 T. cinnamon

4 t. baking powder

1/4 t. salt

1 3/4 c. milk

1/2 c. oil

1 t. vanilla

2 egg whites

Whisk together in mixing bowl:  flour, sugars, cinnamon, baking powder and salt.

Add: milk, oil and vanilla and stir just until combined.

Beat egg whites until foamy in a large mixing bowl until soft peaks form (soft mounds rather than sharp peaks).  

Fold the egg whites into the batter.  

Pour batter into preheated waffle iron.  Cook 4 to 6 minutes.  

Serve with Apple Cider Syrup.

Belgian Waffles

1 1/2 t. yeast

1/4 c. warm milk

3 egg yolks

2 3/4 c. warm milk, divided 

3/4 c. butter, melted and lukewarm

1/2 c. sugar

1 1/2 t. salt

2 t. vanilla

4 c. flour

3 egg whites

In small bowl, dissolve yeast in 1/4 c. warm milk.  Let stand for 10 minutes.

In a large bowl, whisk together the egg yolks, 1/4 c. warm milk and the melted butter. Stir in the yeast mixture, sugar, salt and vanilla.  Stir in the remaining 2 1/2 c. milk alternately with the flour, ending with the flour.  

Beat the egg whites until soft peaks form; fold into the batter.  Cover bowl with saran and let rise for 1 hour, until doubled.

Pour batter into preheated waffle iron.  Cook 4 to 6 minutes, until golden brown.  

Oatmeal Waffles

1 1/2 c. flour

1 c. quick cooking oats

1 T. baking powder

1/2 t. cinnamon

1/4 t. salt

2 eggs, slightly beaten

1 1/2 c. milk

6 T. butter, melted

2 T. brown sugar

In large mixing bowl, stir together flour, oats, baking powder, cinnamon and salt.  Set aside.

In small mixing bowl, stir together eggs, milk, butter and brown sugar.  Add to flour mixture and stir.  

Pour into preheated waffle iron.  Cook for 4 to 6 minutes.  Best served with fresh fruit and yogurt.  

Chocolate Waffles

1 c. butter

4 eggs, beaten

1 1/2 c. sugar

1/2 c. cocoa

2 c. flour

1 t. vanilla

1 t. salt

1/2 c. water

In large bowl, beat together all ingredients.  Batter will be lumpy.  

Pour batter onto preheated waffle iron.  Cook 4 to 6 minutes.  Serve with sliced bananas and whipped cream.  

Pumpkin Waffles

2 1/2 c. flour

4 t. baking powder

2 t. cinnamon

1 t. ground allspice

1 t. ground ginger

1/2 t. salt

1/4 c. brown sugar

1 c. canned pumpkin

2 c. milk

4 eggs, separated

1/4 c. butter, melted

Combine in a mixing bowl: flour, baking powder, spices, salt and brown sugar.  

In another mixing bowl stir together the pumpkin, milk and egg yolks.  

Whip the egg whites in another bowl until soft peaks form.

Stir the flour mixture and 1/4 c. melted butter into the pumpkin mixture.

Use a whisk or rubber scraper to fold 1/3 of the egg whites into the batter.  Stir gently.  Fold in the remaining egg whites.  

Pour batter into preheated waffle iron.  Cook 4 to 6 minutes.  

Serve with Apple Cider Syrup.

Corn Dip

 Katie and Frona found this recipe that is delicious when made with frozen, "Kimball Corn".  

Mexican Street Corn Dip

2 T. chili powder

2 t. smoked paprika

1/2-2 t. cayenne pepper, to your taste

2 T. extra virgin olive oil

1 yellow onion, chopped

2 1/2  c. corn aka: "Kimball corn", divided (1/2 c. grilled, for topping)

2 cloves garlic, chopped

kosher salt and black pepper and chili flakes, to taste

6 oz. cream cheese, at room temperature

1/3 c. sour cream

1/4 c. salted butter

1/3 c. olive oil mayo or plain Greek yogurt

2 T. fresh lime juice

3/4 c. crumbled cotija cheese

1/4 c. fresh cilantro, chopped

Mix the spices together and set aside.

Heat the olive oil in a skillet over medium-high heat. Add the onion and cook until soft, about 5

minutes. Add 2 c. of the corn, garlic, 1 teaspoon of the spice mix, and season with salt and pepper.

Cook until the corn is softened, about 5 minutes.

Reduce the heat to low. Mix in the cream cheese until melted and creamy. Stir in the sour

cream. Cook until warmed throughout. If desired, thin the dip with milk.

In a separate skillet, melt the butter until golden. Mix in 3 teaspoons of the spice mix, plus a

pinch of chili flakes and salt. Cook another minute, then remove from the heat.

Mix the mayo and lime juice with a pinch of salt.

6. Spoon the dip into a wide serving bowl. Top with grilled corn and drizzle the mayo and

spicy butter over the corn. Sprinkle on the cheese and cilantro. Serve with lots of chips for dipping.  

Carrot Cookies

 Sylvia Carver Hollenback shared this recipe from her Mother's collection.  She made these often, youth from Emmett remember these from her piano recitals and various church activities.  

Carrot Cookies

1 c. shortening (or butter)

2 eggs

3/4 c. sugar 

1 c. mashed cooked carrots

2 c. sifted flour

2 t. baking powder

1/2 t. salt

3/4 c. coconut

Mix and drop onto cookie sheet.  Bake at 375 until lightly browned.  

Orange Butter Icing  (1/2 batch is probably enough for the above recipe)

1/3 c. butter or margarine

3 T. orange juice

1 1/2 T. grated orange peel

3 c. sifted powdered sugar

Beat well and spread on cookies.  

Christmas Crack

Harper, brought a plateful of this to our Secret Santa reveal activity day.  It is so good!  I asked her mom, Andrea Thayn for the recipe.

Christmas Crack
10 c. Rice Chex Cereal
9 c. Golden Grahams or S'more Cereal 
2 1/2 c. shredded coconut
1 c. sliced or slivered almonds
1 1/2 c. butter
2 c. sugar
2 c. light corn syrup 

Combine:  cereal, coconut and almonds in a large bowl and stir.

In a large sauce pan, cook butter, sugar and corn syrup to 234 degrees (soft ball stage).

Pour syrup over the cereal mixture and stir until well coated.  Pour onto 2 cookie sheets to cool.  Stir occasionally to prevent clumping.  

Store in an air tight container.

Hamburger Casserole

Sue Grunig made this for us while fishing at CJ Strike.  

Hamburger Casserole

Brown in a Cast Iron Deep Skillet:

1 lb. hamburger

1 c. chopped onion

Add:

4 c. diced potatoes

1 c. diced peppers (optional)

Salt and pepper

Mix together and pour over the meat mixture:

1 c. milk

2 t. corn starch

Cover and cook for 15 minutes over medium heat.  Top with grated cheese and bake at 350 for 15 to 20 minutes.  

Flower Preserve

 Flower Preserve
1 t. sugar
1 t. bleach
2 t. lemon or lime juice
1 qt. warm water

Brody's Queso

 Brody came over wanting to make Queso.  We adapted a few recipes and came up with our own using what we had available in the garden.

Brody's Queso

Saute in 2 T. butter:

1/2 c. chopped peppers (jalenpeno, anaheim, bell)

1/4 c. chopped onion

2 cloves, minced garlic

Saute 3 minutes and add:

dash of tumeric & cayenne pepper

1 t. of garlic salt & paprika

1/2 c diced tomatoes

1/2 c. cream cheese

1/2 c. milk

Bring to a boil and stir in:

2 c. grated cheese

Serve warm with chips.  

Pickled Banana Pepper Rings

From the Sew Easy to Preserve Canning Book. Also known as the pepperoncini peppers served at Subway.  

Pickled Yellow (Banana) Pepper Rings
about 3 pounds of yellow Banana Peppers

Sliced into rings using a mandolin

Place peppers in a pint jar and add the following to each jar:

1 t. celery seed

2 t. mustard seed (optional) I did not add

a clove of garlic (optional)

1/4 t. pickle crisp

Make brine and pour over the peppers leaving 1/2 inch headspace.  

10 c. vinegar

2 c. water

3 T. pickling salt

4 T. sugar

Wipe rims of jars and place lids on.  Process 10 minutes in boiling water bath.  

Makes about 10 pints.

Remember to make altitude adjustments.  

Pie Filling......any fruit works

I found some frozen huckleberries that needed used, so I broke the big canning recipe down to a normal sized batch.  

Pie Filling

2 c. sugar

1 c. water

1/2 t. salt 

1/2 t. nutmeg

1/2 t. cinnamon

Cook the above ingredients in a saucepan until dissolved.  

Add:  8 to 10 c. fruit to mixture.

Mix together and stir into the mixture:  

1/2 c. regular clear jel

1/2 c. water

2 T. lemon juice

Cook stirring ocassionaly, until thickened. It is now ready to use or bottle.  If canning water bath 30 minutes for pints or quarts at 2300 feet above sea level (adjust according to your location).  This will make about 3 quarts of pie filling.

Tomatoes and Bread

August 2023 – Gardening Gems Meeting

Karla Kimball – Advanced Master Food Safety Advisor

Bruschetta Dip

 

4 -6 firm tomatoes

1 t. garlic salt

2 T. chopped basil

3 T. grated parmesan

¼ c. chopped red onion

2 T. chopped parsley or 2 t. dried parsley

1 T. olive oil

2 t. balsamic vinegar

 

Dice the tomatoes and toss with the other ingredients.  Refrigerate for at least 1 hour.  Serve on toasted bruschetta bread.

Toasted Bruschetta Bread

1 loaf small round bread (2-3 inches in diameter)

Olive oil

Kosher Salt

Slice the bread into ½ inch slices and place on a cookie sheet.

Brush olive oil on top of the slices and sprinkle with kosher salt.  

Bake at 350 for about 5 minutes, until the top is crispy.

Serve with Bruschetta Dip. 

Tomato Appetizer

Sliced tomato

Sliced fresh mozzarella cheese

Chopped basil

Chopped oregano

Salt & Pepper

Start with a tomato slice and top with the other ingredients in the order listed.  Serve.  

Creamy Tomato Sauce 

4 - 6 large tomatoes, cored

1 small onion, minced

3 cloves garlic, minced

1 T. fresh basil, chopped

1 T. fresh oregano, chopped

1 t. salt

½ t. pepper

8 oz. cream cheese

¼ c. olive oil

 

Place tomatoes in a baking dish with core facing down and skin side up.  Add remaining ingredients and drizzle with the olive oil.  Bake at 400 for 35 to 40 minutes.  Remove from oven and blend with a hand blender or mash and stir with a fork.  

Serve over cooked pasta, rice, shredded chicken, grilled shrimp, steak, or whatever you like.  

Bread Machine Dough

 1 1/3 c. warm water

1 egg

2 T. potato flakes

2 T. dry powdered milk

2 T. coconut oil, or butter, or oil

4 c. flour

¼ c. sugar

1 t. salt 

1 T. yeast

 

Place ingredients into the bread maker pan in the order listed.  Place on dough setting.  When cycle is completed remove dough and shape as desired.  Let rise for 15 to 20 minutes.  Bake at 375 for 15 to 20 minutes.  

Great for making rolls, bread, cinnamon rolls, fruit rolls, etc.  

COOL RISE DOUGH

5 to 6 c. flour (added at various times)

2 T. yeast

½ c. sugar

2/3 c. dry powdered milk

1½ tsp. salt

½ c. oil

1½ c. hottest tap water

2 eggs

2 to 3 T. oil

Place in large mixing bowl in the order listed: 2 c. flour, yeast, sugar, powdered milk, & salt. In a 2 c. measuring cup pour in ½ c. oil and 1½c. of hottest tap water. Add all at once to the dry ingredients and beat until well blended and smooth. Add eggs and 1 c. flour. Mix well. Add2 c. flour and mix well. You may need to add more flour at this point,

¼ c. at a time until you have a soft smooth dough that is not overly sticky. Place in an oiled bowl and cover with a towel. Let rest for 20 to 30 minutes. Punch the dough down and form as desired.  

(You can shape the dough in any roll shape you choose, including; rolls, bread sticks, cinnamon rolls, bread, etc.)  Place on a greased cookie sheet. Makes 24 rolls.

Now you can either; cover the rolls with sprayed saran wrap and place them in the refrigerator to bake within the next 24 hours OR put them in the freezer to use in the next month OR let them rise for

about 20 minutes and bake immediately. 

Bake at 375° for 15 to 17minutes. If you put them in the refrigerator to bake later; when you take them out of the refrigerator, remove the saran wrap, let them sit while the oven preheats, and then bake as directed above. If they were in the freezer thaw and let rise (3 hours on the counter OR 8 hours in the refrigerator) and then bake. This recipe can be made into 3 loaves and frozen to be used as you would any frozen bread dough.

TOMATO BASIL BREAD

1/2 c. warm milk - microwave 30 seconds

1-2 ripe tomatoes, pureed (1/2 c.)  I use 3- 4th of July Tomatoes.....they are small and juicy

1 egg

2 T. oil

1/2 t. salt

1 T. sugar

2 T. fresh basil, minced

1 T. fresh chives, minced

2 cloves garlic, minced

1 t. fresh oregano, minced

3 rounded c. bread flour

1 scant T. yeast

GARLIC CHIVE SPREAD

1/2 c. butter, softened

1 T. fresh chives, minced

1 garlic clove, minced

Place bread ingredients in bread machine pan in order listed.   Check dough after 5 minutes of mixing, add 1 to 2 T. water or flour if needed.  Bake in bread machine or remove dough, form as desired.  Bake in oven at 375 for 20 minutes.  

In bowl, combine spread ingredients. Serve with bread.

Blueberry Zucchini Bread

 It is zucchini time!!!

Blueberry Zucchini Bread

Place in mixer bowl:

2 1/2 c. sugar

4 eggs

1 1/4 c. oil 

1 T. vanilla

3 1/2 c. flour

1/2 t. salt

1/2 t. baking soda

1 t. baking powder

1/2 t. nutmeg

2 t. cinnamon

Beat until just blended, fold in:  

4 c. grated zucchini

4 c. fresh blueberries

1 1/2 c. chopped nuts, optional 

Pour dough into sprayed loaf pans.  

Makes 4 large loafs or 5 medium loafs.  Bake at 350 for 50 to 60 minutes for large loaf or 40 to 50 minutes for medium loaf.  

Cherry Cookies

 Trying to find ways to use all the cherries from our trees.   This is the first time ever that our cherry trees had a real harvest.  It has been a great harvest!!  

Cherry Cookies

2 c. all purpose flour 
1 pinch salt
1 t. baking powder
½ c. butter (softened)
1 c. sugar
1 large egg
1 t. vanilla

1 t. almond extract
1 c. pitted quartered or halved cherries
 
In a medium bowl whisk together the flour, salt and baking powder.
In the mixing bowl beat butter and sugar until creamy approximately 2 minutes. Add the egg and vanilla and beat to combine. Add the flour mixture in 2 parts, beating on low to almost combine, then add the quartered or halved cherries and beat on low to combine, don't over beat.
Cover the bowl and chill 1 hour in the fridge.
Pre-heat oven to 350. Spray a cookie sheet.  Using a medium sized cookie scoop drop cookies onto cookie sheet, approximately 1 inch apart and bake for 15-20 minutes or until lightly golden. Dust with powdered sugar or drizzle with melted chocolate if desired before serving. Enjoy!

NOTES
Store the baked cookies in an airtight container for 2 to 3 days.
They will keep for 1 to 2 months in the freezer.
You can use thawed and drained frozen pitted cherries or the same amount of maraschino cherries, but they will be a lot sweeter so cut back the sugar.